The Melrose is a cross between the Jonathan and Red Delicious, dating from World War II. It has large, dense fruit with dull red skin liberally speckled with yellow cells, occasionally with a greenish star around the stem.

Melrose is sweet with a slight tartness, and has firm, juicy white flesh. Its flavor and texture both stand up well to baking, making it a favorite for pies as well as for eating fresh. They ripen in October, but are at their best if let to age several weeks after harvest before eating, which allows them to develop their distinctive fruity aroma to its fullest.

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